Recipes

This month's recipes come from members of the NFB of Colorado.

Diane
McGeorge

Diane's
Zingy Apricot Chicken

by Diane McGeorge

Diane McGeorge is President of the NFB of Colorado. In her busy life she hasn't
much time for cooking, but she loves puttering in the kitchen when she has the
chance. She reports that she has had this recipe for years but didn't get around
to trying it until recently. She was delighted to discover that it is delicious.

Ingredients:

4 to 6 skinless, boneless chicken breasts

1
envelope dehydrated onion soup mix

1
8-ounce bottle Russian dressing

4 ounces apricot preserves

Method: Mix together the dressing, soup mix, and apricot preserves. Season
chicken breasts and place in a 9-by-13-inch baking dish. Pour dressing mixture
over chicken. Place in oven which has been preheated to 350 degrees. Cover pan
and bake chicken for about one hour, turning once. This really is delicious.

Method: Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
Sift together dry ingredients and add to egg mixture alternately with the water.
Stir in sauerkraut. Divide batter and place in two eight-inch round cake pans
and bake at 350 degrees about thirty minutes. I have also baked this in a 9-by-13-inch
pan. Sounds crazy, but it makes a delicious cake.

Asian Cold Chicken Salad

by Kevan Worley

Kevan Worley is First Vice President of the National Federation of the Blind
of Colorado and President of the National Association of Blind Merchants. He
recently sent me a number of delicious-looking recipes. This is what he says
about them:

Every month on the third Friday we have a potluck for our employees at the
High Frontier Dining Hall. Last month I asked them to bring along recipes with
their favorite dishes to pass on. Here are a few from the staff at Buckley Air
Force Base's High Frontier Dining Hall.

Ingredients:

2 ounces cellophane noodles (bean thread)

1 teaspoon vegetable oil

1 egg, slightly beaten

1 tablespoon sesame seed

3 cups cooked or canned chicken, shredded

1/2 head of lettuce, shredded

1 carrot, shredded

Dressing:

3 tablespoons hoisin sauce

2 tablespoons wine vinegar

2 teaspoons sugar

2 teaspoons soy sauce (light or dark, low salt)

2 teaspoons sesame oil

Method: Heat one inch of vegetable oil in wok to 425 degrees. Fry 1/4 of the
noodles at a time until puffed, turning once, about five seconds. Remove with
slotted spoon and drain on paper towels. Thoroughly wash and dry wok and heat
it until one to two drops of water bubble and skitter. Add one teaspoon vegetable
oil; rotate to coat bottom and side of wok. Add egg and rotate wok to coat bottom
with egg; fry until firm, turning once (after about ten seconds). Remove egg
and cut into thin strips.

Method: Drain spinach well by squeezing with hands. Mix first five ingredients
and spread thinly on tortillas. Top with turkey. Roll up tightly, wrap in plastic
wrap, and refrigerate. Chill twenty-four hours. Cut into slices to serve. Makes
a lot.

Michael's Super Ribs

by Kevan Worley

Ingredients:

1 rack of Ribs

1/8 cup chopped onions

1/4 teaspoon garlic powder

1/2 cup water

1/8 cup lemon juice

2 tablespoons tarragon vinegar

1 tablespoon Worcestershire sauce

3 tablespoons brown sugar

1 cup V-8 juice

3 tablespoons soy sauce

1/4 teaspoon paprika

Method: Take a rack of ribs, remove excess fat, and cut into single or double
pieces. Boil for thirty minutes. While ribs are boiling, mix the rest of the
ingredients in a bowl. After ribs have boiled, remove and drain. Place ribs
in a casserole dish and pour sauce from bowl over them. Place in oven and bake
at 350 degrees for three hours. Baste every thirty minutes until sauce is gone.

Marlise's Biscotti

by Kevan Worley

Ingredients:

4 cups sifted flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup sugar

1 cup shortening

2 eggs, slightly beaten

1 teaspoon vanilla

1/2 cup milk

Frosting:

Powdered sugar

Milk

Lemon or vanilla extract

Method: Sift together flour, baking powder, and salt. Cream together sugar,
shortening, egg, and vanilla. Mix dry ingredients into creamed mixture, adding
milk a little at a time. Roll into long pieces and slice off desired lengths.
Bake at 375 degrees for ten minutes. Grease cookie sheet the first time only.

For frosting place powdered sugar in bowl. Add milk until the consistency of
frosting. Add a couple of drops of vanilla or lemon extract and stir in.